1 Tbsp. Dijon mustard
3 Tbsp. red wine vinegar
1/2 tsp. table salt
5 Tbsp. olive oil, plus more to taste

In a small bowl, combine the mustard, vinegar, and salt. Whisk to blend well. Add the olive oil, and whisk vigorously to emulsify. Taste, and adjust as needed. Depending on your vinegar, you may need more oil. I often add another tablespoon, but it varies. This is a more acidic dressing than some, but it shouldn’t hit you over the head with vinegar.

Variations: Use white wine vinegar instead of red wine vinegar. Or use a mixture of lemon juice and Champagne vinegar. Or add some minced shallot, taking care to let them soak in the vinegar for 15 to 30 minutes before adding the other ingredients.


Roland Extra Strong Dijon Mustard
Edmond Fallot Dijon Mustard
Beaufor Extra Strong Dijon Mustard

The three are essentially interchangeable. I notice very little difference in flavor, if any, among them.


2 tablespoons rice vinegar
1 teaspoon white miso
1/2 teaspoon sugar
1 tablespoon canola oil

Whisk ingredients together well. Taste and adjust as necessary.


2 Tbsp. Thai fish sauce
2 Tbsp. lime juice
1 Tbsp. palm sugar or golden brown sugar
1 large garlic clove
Thai green chiles to taste
pinch of salt

Smash the garlic, chiles, and salt in a mortar and pestle. Stir in the remaining ingredients. Adjust to taste.


Paul Newman's bare chest